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The Get-Ahead Cook, published by Apicius, is a collection of 100 achievable recipes made from easy-to-find ingredients. Written by acclaimed cook Jane Lovett, she gives clear instructions and uses readily available ingredients to show you how to make food that you and your family and friends will really want to eat. (And you won't need fashionable ingredients or to be part of a foodie tribe to cook from it). 'Everyday cooking for loved ones or friends should be a happy experience', she says. 'Food made and served with love, not to mention style and a smile'. Most of the recipes offer tips to make parts of the dish ahead of time. 

From making a quick meal mid-week to creating something a little more special at the weekend, you'll find tested recipes that work, delicious meals that everyone at the table will enjoy and an artillery of tips, shortcuts and ideas to make preparation effortless. You can buy the book at Jane's website and at Amazon (see links at the end of the recipes below).

3 recipes from The Get-Ahead Cook
Chorizo Hash – a way to use spicy chorizo and potatoes to make an easy breakfast or lunch dish
Slow-braised Beef Short Ribs – start these a day ahead and you'll have meltingly tender juicy ribs to serve with buttery mash the next day.
Peach, Raspberry and Almond Galette with Crushed Amaretti  – one of our favourites from the book, a loose pastry tart that looks gorgeous and that anyone can make at any level of cooking skill.

How to buy and cook Cote du Bouef

The Butcher & The Cook: How to Buy and Cook a Côte de Boeuf

Côte de Boeuf is a prized cut, a thick bone-in rib eye steak – it can be cooked in a frying pan or in the oven. A one-bone côte de boeuf will serve two people with leftovers and can be cooked in a pan whereas a two-bone côte de boeuf that serves four people should be cooked in the oven (it is too large to fit in a frying pan).

How to make the best toastedbread

How to Make the Best Toast Using a Tawa

We’ve discovered how to make the best toasted bread, the kind that you make on an Aga but without having to invest in one. Our method transforms bruschetta where toasted bread is the star of the show and makes that artisan loaf go further as you can toast it when it’s stale.